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Our food ed Felicity’s given plain pasta a healthy make-over. Roasted butternut squash with a hint of spice, tossed together with French dressing is a speedy satisfying combo. Great for dinner tonight and lunch tomorrow.

 

SERVES 4 – PREP 10 MINS – COOK 30 MINS

350g butternut squash slices

1tsp ras el hanout (Morrocan spice)

1 garlic clove, crushed

1tbsp olive oil

200g semi-wholewheat tortiglioni

400g can chick peas, drained

4 pappadew peppers, quartered and drained

2tbsp coriander leaves

4 tbsp French dressing

 

1 Heat the oven to 220C, Gas 7. Put the butternut squash slices into a roasting tin. Season, sprinkle with Morrocan spice (we used Bart Spices Ras el Hanout), sprinkle over the garlic and drizzle with olive oil.

2 Meanwhile cook the pasta in boiling salted water for 10 mins until just tender. We used Seeds of Change pasta – healthier without being too worthy!

3 Drain the pasta, add to the roasting tin, pour in the chick peas, pappadews, coriander and French dressing. Stir to combine and serve.

 www.bartspices.com/html/category.php/cmd/p/id/456/cat/13 Find out more about inspiring spices.

www.seedsofchange.co.uk/product-details.aspx?pid=6357ed04-81bd-4ffd-aeb2-563f6a1c12e0 Have you tried semi-wholewheat pasta?

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Try another quick pasta recipe, spicy chicken spaghetti